Anzac biscuits

Anzac biscuits

By
From
Little Kitchen
Makes
28
Photographer
Jacqui Melville

Anzac biscuits were named in honour of the Australian and New Zealand troops during the First World War. No eggs were used in the biscuits so they didn’t spoil on the long journey to the battle front.

Ingredients

Quantity Ingredient
1 teaspoon butter, for greasing
1 cup rolled oats
1/2 cup flour
1/2 cup desiccated coconut
1/2 cup brown sugar
70g butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
1 tablespoon boiling water

Equipment

Quantity Ingredient
measuring spoons
saucepan
baking trays
measuring cups
oven mitts
wire rack
mixing bowls
egg flip
wooden spoon

Method

  1. Preheat the oven to 160ºC and grease several baking trays with the butter.
  2. Combine the oats, flour, coconut and sugar in a large mixing bowl.
  3. Place the butter and golden syrup in a saucepan and melt them over a medium heat. Stir so they are well mixed then turn off the heat and let it cool a little.
  4. Add the bicarbonate of soda to the boiling water in a little bowl, then tip it into the melted butter and syrup. Tip into the dry ingredients and stir in well with a wooden spoon.
  5. Place teaspoons of the biscuit mixture onto the greased baking trays leaving about 5 cm of space between them so they can spread out while cooking. Use your fingers to flatten them a little bit.
  6. Put the biscuits in the oven and bake for 10 minutes, or until they are golden. Take the tray out of the oven and use an egg flip to lift the biscuits onto a wire rack to cool. They will firm up as they cool down.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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